Gravy aloo with khasta poori Recipe

Cooking Directions

• STEP 1.To make the potato curry, heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 2.Add the spices like turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
• STEP 3.Add the boiled and mashed potatoes, salt, and water. Stir well and let it simmer for 5-7 minutes until the flavors blend together.
• STEP 4.To make the khasta poori, mix wheat flour, semolina, salt, and water in a bowl. Knead into a smooth dough and let it rest for 15-20 minutes.
• STEP 5.Divide the dough into small portions and roll out each portion into a small disc. Deep-fry the pooris in hot oil until they puff up and turn golden brown.
• STEP 6.Serve the hot and crispy khasta pooris with the creamy and flavorful gravy aloo. Garnish with fresh coriander leaves and enjoy!

Cooking Tips

• You can add some chopped green chilies for an extra kick of spice in the potato curry.
• Make sure the oil is hot enough before frying the pooris to ensure they puff up properly.
• You can also add some boiled peas or paneer to the potato curry for added texture and flavor.

Storage and Serving

• Gravy Aloo with Khasta Poori is best served hot and fresh.
• Leftover potato curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and make fresh pooris for the best taste and texture.